BULL TOP TASTE RESTAURANT INC Inspection – January 30, 2026

High Priority 1

#4High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, cooked liver (80F – Hot Holding). Operator stated item held out of temperature approximately 2 hours. Advised operator to reheat item to 165F. **Repeat Violation** **Admin Complaint**

Repeat ViolationAdmin Complaint

Intermediate 2

#5Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several cooked items-cooked curry goat, cooked rice, cooked chicken, prepared onsite and held 24 hours without date marking.

#6Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 3

#1Basic08B-38-4

Basic – Food stored on floor. At walk in cooler, buckets of salt fish, raw chicken, stored on floor.

#2Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in standing water 84F. Operator removed utensils. **Corrected On-Site**

Corrected On-Site

#3Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce stored over cooked ready to eat food. Advised operator of proper storage. O

Florida Food Watch